Raspberry Pie with Shortening Crust

Raspberry Pie with Shortening Crust
Staff Writer
Raspberry Pie with Shortening Crust
Greg Vore

Raspberry Pie with Shortening Crust

This recipe is only made with a shortening crust. Butter overwhelms the raspberries. Shortening offers the function of fat with the flavor of butter, so a lovely lilting fruit like the raspberry can shine. 

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8
Servings
706
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Basic Pie Crust made with shortening, chilled*
  • 5 Cups raspberries
  • 1 Cup granulated sugar
  • 1 Teaspoon kosher salt
  • Zest and juice of 1 lemon
  • 2 Tablespoons thickener of your choice, such as all-purpose, tapioca, or arrowroot flour
  • 1 whole egg, beaten, or 3 tablespoons heavy cream or whole milk
  • 3 Tablespoons raw sugar

Directions

Preheat the oven to 425 degrees.

Roll out the chilled bottom crust to 1/8-inch thickness. It should be about 13 inches in diameter. Place in a pie pan and trim the edges so there is no more than ¼ inch of overhang. Lift and crimp the overhang along the rim of the pie pan. Chill the bottom crust in the refrigerator or freezer.

Pick through the raspberries for any moldy ones. Put in a bowl with the sugar, salt, lemon zest and juice, and thickener. Pull out your top crust and roll it out for a lattice top. You should achieve the same thickness as the bottom crust.

Whip up your egg or get your cream in a bowl. Gently wash the top of the crust with a pastry brush. (It's OK if it gets on the fruit. This wash does not affect the flavor of the filling; it just adds a great crunch and depth to the top crust.) Sprinkle evenly with the raw sugar.

Create an aluminum foil barrier and place atop the pie. You want it to shield the crust from the heat, but you do not want to press the foil down upon the crust because it will stick to it and come up with the foil when you remove it.

Bake the pie for 30 minutes. Then, carefully remove the foil, rotate the pie 180 degrees, and reduce the oven temperature to 350 degrees for 30 minutes. The pie is done when you can see that the bottom crust is golden, about 1 hour total. Remove from the oven and let cool for 2 hours. 

Nutritional Facts

Total Fat
19g
27%
Sugar
35g
39%
Saturated Fat
3g
13%
Carbohydrate, by difference
118g
91%
Protein
13g
28%
Calcium, Ca
305mg
31%
Fiber, total dietary
9g
36%
Folate, total
4µg
1%
Iron, Fe
5mg
28%
Magnesium, Mg
4mg
1%
Phosphorus, P
9mg
1%
Sodium, Na
402mg
27%
Water
5g
0%

Raspberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Raspberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.